Steamed Beef Cabbage Rolls

By Angelika Hanna

This recipe is inspired by a low-carb Keto meal plan. Fall is the main harvest season for the cabbages which means they are fresh and sold fairly inexpensive in the grocery stores. All good reasons to cook with cabbage.


Prep Time: 10 min

Cook Time: 30 min

Total Time:  40 min

Yield: 8 servings

Cuisine: Fusion

Author: Angelika Hanna / Zest4Food


For the cabbage rolls:

  • 8 medium green cabbage leaves
  • 2 green onions
  • 1 pound ground beef
  • 1 egg
  • 1 tbsp fresh ginger, minced
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce

For the dipping sauce:

  • 1/4 cup soy sauce
  • 2 tsp hot sauce or sriracha
  • 1/2 tsp Stevia sweetener (optional) – I don’t use any sweetener, but some people like a sweet touch.


For the cabbage rolls:

  1. In a large pot, bring water to boil.
  2. Remove the cabbage leaves carefully from the head. Especially, when the head is big, the leaves tend to crack. Not to worry about minor cracks. They will get rolled up. And cabbage leaves look rustic to start with. Cut the hard center piece (stem) out; if the leave is large, cut it in half when removing the stem.
  3. Place your cabbage leaves in the boiling water and cook over medium heat approx. 7 min or until the leaves begin to soften. You can tell they are done, when they are limp and slightly translucent. Using tongs, carefully take the leaves out and set aside.
  4. In a mixing bowl, combine the ground beef, egg, green onion, ginger, soy sauce, and Worcestershire sauce.
  5. Place 2 heaping tbsp of the meat mixture in the center of the blanched cabbage leaf. (Depending on the size of your cabbage, adjust the amount of meat if necessary. The roll should not be overly stuffed with meat because it would alter the steaming time.)
  6. Roll and fold the same way you would make a burrito.
  7. Place your beef cabbage rolls onto a steamer rack over boiling water or in a steamer. If you use a rack and pot, place lid on pot.
  8. Steam for 25 min or until the meat is cooked through. (The rolls will be firm to touch when the meat is cooked.

For the dipping sauce:

  1. Whisk together the soy sauce, hot sauce or sriracha and your sweetener (optional).
  2. Serve with your cabbage rolls.



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